ajrod27

It's like blackberry-blueberry compote with spice and earth. A toasty finish and mellow tannin. Ripe, full flavor and body but not a lot of complexity. It has decent acidity but I found myself wanting more; maybe it's a bit out of balance. Oh, and there is sediment so decanting is a good idea.

cmaldoon

rjquillin wrote:Slight envy of the younger here. Not sure I could even find a birth year for less than the balance of my retirement account.

I have a different problem:

the wine cellar insider.com wrote:1984 Bordeaux wine had the chance to be a good vintage as it got off to a good start with a warm April. Things quickly slid downhill after that. May was cool and rainy. Flowering was extremely poor for the Merlot crop. This was eventually cause problems in the Right Bank, as there was not enough ripe Merlot to create quality 1984 Bordeaux wine. It also forced most producers in the Left Bank to over compensate with more Cabernet Sauvignon. June was cool as well. By the time July arrived, the vintage was behind schedule. July and August were warm, dry months. September was very humid, which did not help. Still, chateaux located in the Medoc were thinking the vintage would end up fine for their 1984 Bordeaux wines, if they Cabernet Sauvignon based. That was before Bordeaux met Hortense. Hortense was the first cyclone to slam into the Bordeaux wine region and the history books. The 1984 Bordeaux harvest officially started October 5 and producers were not happy.
Numerous chateaux declassified their entire crop in St. Emilion and Pomerol. 1984 Bordeaux wine has not aged as well as George Orwell’s novel. The light, unripe wines should have been drunk up by the time they were in their early teens, even the wines from the Left Bank. If you need a birth year or anniversary wine, save your money and avoid 1984 Bordeaux wine.

klezman

Yeah, ditto for molarchae. I've got 2 bottles of 1984 hanging around. Hoping they're going to be decent but not holding out a whole lot of hope. I'm thinking if I happen across anything from Napa from around then. Also, if you find something and want to split, let me know.

Cesare

-il CesareSole Absolute Triple
Exalted High Tastemaster Supreme
“In the entire world there are only a few sounds that bring joy to all but the most jaded. One is the murmur of a kitten purring. Another is the thwack of a well-pitched baseball hitting a perfectly swung bat. And the third is the pop of a cork being pulled from a bottle of wine.” —George Taber

Cesare

klezman wrote:Oh yeah? Has that calmed down somewhat since the 2010 Tour?

Yeah

-il CesareSole Absolute Triple
Exalted High Tastemaster Supreme
“In the entire world there are only a few sounds that bring joy to all but the most jaded. One is the murmur of a kitten purring. Another is the thwack of a well-pitched baseball hitting a perfectly swung bat. And the third is the pop of a cork being pulled from a bottle of wine.” —George Taber

Dip in olive oil and spice bath (bowl of olive oil and particular spices stirred together - let the oil mixture rest for at least 10 mins to actually partially dissolve, then commence dipping) usually spices are just chili powder and garlic. for sweet potatoes, chili powder and cinnamon, sometimes a bit of nutmeg.

Coat entire fry with oil, but then let most of the oil drain off.

Place on shallow baking sheet, fill, no significant gaps needed, though I try to not have touching.

rjquillin

It took me nearly a year and a half, but I finally pulled a cork on a 2008 Noceto Sangio. Quite happy I listened to the old-timers here and stocked up, this is drinking very well and is an outstanding QPR bottle. Great tart/sour fruit, well balanced and just very pleasant with or without food. I will grab more next time up. Thanks guys.

jmdavidson

Thanks for the sweet potato input. I have had the TJ one's, but was looking for a fool proof home made version.

EDIT: I thought this wine was drinking very well. Right out of the bottle you notice the nice fruit, dryness, softness and smoothness. There was a thirty minute decant, but I do that (or more) with all of my wines. We tasted cherry, blackberry and a little pepper. The lamb was prepared with cloves of garlic and a sprinkling of herbs de provence. In all, I would say it was the right pairing. Drink up or hold.

sukeiasa

Drank the 06 corison Kronos last night @west end bistro in dc. Fresh nowe, Very smooth, tannins nicely resolved, drinking very nicely now. Probably will keep one or two for aging but if you have more than that, probably is time to start drinking some of it.

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